When bartending legend, author and James Beard award-winner Dale DeGroff spoke in Indianapolis recently, he opened with a rendition of “Your Cheatin’ Heart.” Music was included throughout his talk — as were cocktails, of course.
In fact, attendees at the Southern Wine & Spirits-sponsored event, held at The Hi-Fi in Fountain Square, got to sample four drinks that illustrated the cocktail history DeGroff explained during his talk.
Here are the recipes.
PUNCH ROYAL (Irish Whiskey)
Served upon arrival
3 bottles Irish whiskey
1 bottle Rainwater Madeira
3 liters spring water
18 ounces fresh squeezed lemon juice
2 cups granulated sugar
18 fresh firm lemons
Prepare Oleo Saccharin (recipe follows) with lemons, sugar and lemon juice and water.
Assemble the whiskey, Madeira, shrubb and water and stir. Chill with block ice or ice cubes added just before service. Serve in goblet over cubed ice. Dust w/nutmeg.
Oleo Saccharin recipe for shrubb
24 fresh and firm whole lemons
3 fresh and firm whole navel oranges
3 cups sugar
3 cups lemon juice
3 cups water
Using a vegetable peeler remove only the yellow peel from 24 of the lemons: do the same for the oranges.
Juice the fruits and save the juice. Pound the sugar and lemon/orange peels together in a bowl to extract the oil; leave for three hours (the oil will all wick out of the lemons if they are fresh). Now pour in one pint of fresh lemon/orange juice; stir to dissolve the sugar. Add water.
1 ounce absinthe
1 ounce spring water
2 dashes Marie Brizard Anisette (No substitutes)
Build the three ingredients together in the serving glass filled with shaved ice. No garnish.
THE MAJOR BAILEY (Southside Style)
1/2 ounce gin
1/2 ounce simple syrup (1 pt water 1 part sugar)
1/2 ounce lemon juice
1/2 ounce lime juice
Several mint leaves
Shake ingredients; serve in a small highball over crushed ice. Garnish with mint sprig.
1 1/2 ounce gin
3/4 ounce fresh lemon juice
3/4 ounce honey simple syrup
3 dashes DD’s Pimento Aromatic Bitters
Lemon wheel garnish
Assemble all the ingredients in a shaker with ice and shake well. Strain into a rocks glass and garnish with a thin wheel of lemon.